Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.Prep: 1 minute; Cook: 12 minutes

Recipe by Oxmoor House April 2009

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Oxmoor House

Recipe Summary

prep:
1 min
cook:
12 mins
total:
13 mins
Yield:
4 servings (serving size: about 3 scallops and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.

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  • Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.

Source

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Nutrition Facts

225 calories; calories from fat 30%; fat 8g; saturated fat 2.4g; mono fat 3.3g; poly fat 1.1g; protein 28.6g; carbohydrates 4.7g; fiberg; cholesterol 64mg; iron 0.6mg; sodium 441mg; calcium 45mg.